Question 2: What does baking include? Bread, biscuits, cakes, oven plates, pizza, etc. ... everything that uses an oven in the production process belongs to baking.
Question 3: What exactly does baking do? Including several kinds of baking, as the name implies, through the baking food industry! Such as: bakery, bakery, bakery, etc! But now baking has become synonymous with the industry! Because cake shops and bakeries in China don't make bread and biscuits completely, but also make birthday cakes, dairy products and so on! So baking is generally called baking industry in China, such as snacks, bread and cakes!
Question 4: What are the baking ingredients? What ingredients do you need for baking? 1. flour.
Flour is divided into three types: high gluten, medium gluten and low gluten. In foreign countries, we can distinguish the gluten of flour by looking at the protein in the formula content table on the flour bag.
1. Advanced high-gluten flour:
High-gluten flour contains about 1 1.5 ~ 14% of protein, has strong gluten and high viscosity, and is suitable for making bread.
2. Medium gluten powder standard:
Medium gluten powder contains about 9.5 ~ 1 1.5% of protein, and its gluten and viscosity are balanced, so it is suitable for making biscuits.
3. Low gluten and high flour diet:
Low-gluten flour contains about 6.5 ~9.5% protein, which is low in gluten and viscosity and suitable for making soft cakes.
What ingredients are needed for baking II? starch
1. Corn starch
Corn starch is starch extracted from corn kernels.
In the process of pastry making, it is sometimes necessary to mix a certain amount of corn starch into flour when making pastry batter. The gelatinization of corn starch is also used in making pie stuffing.
In addition, the mixture of corn starch and medium gluten flour is the best substitute for cake flour (low gluten flour), which can reduce the gluten of flour and increase the soft taste of cake.
2. Taibai potato starch (also known as potato starch)
Taibai powder will condense into a transparent and viscous state when heated by water. In China cooking, white powder is often mixed with cold water and added to cooked dishes to make dogs, which makes the soup look thick and makes the food look shiny. The soup thickened with white powder will become thinner after cooling, while the soup thickened with corn starch will not become thinner after cooling.
Too white powder can't be directly heated, mixed with water or put into hot food, it will immediately condense into blocks and can't be boiled. After the food boiled with white powder is cooled, the juice will become thinner, which is called "backwater". Therefore, corn starch is generally used instead of white powder to make the material sticky.
What ingredients do you need for baking III? Other powders
1. custard powder, egg powder.
Also called custard powder, it is a kind of ready-mixed powder. Semi-finished products purchased from supermarkets are all pretreated. Just add a small amount of milk or water and stir to restore it to a thick cream sauce. It's very similar to the cream sauce that people like in China.
2. Tata powder wine cream
Tatar powder is an acidic white powder. The main purpose of making cakes is to help protein disperse and neutralize the alkalinity of protein, because protein is very alkaline. If there is no Tata powder, you can also use some acidic raw materials such as lemon juice or white vinegar instead.
What ingredients do you need for baking? Four. expanding agent
1. baking powder
Baking powder is a leavening agent of West Point. Made of 1 part baking soda powder and 2 parts tata powder. It is the most commonly used raw material for making West Point.
2. Sodium bicarbonate
Soda powder, also known as "baking soda", is also a kind of expansion agent for West Point. Soda powder is also often used as a neutralizer, such as chocolate cake. Chocolate is acidic, and a large amount of it will make West Point sour. Therefore, a small amount of baking soda can be used as swelling agent and can also neutralize its acidity. At the same time, baking soda can also deepen the color of chocolate and make it look deeper and brighter.
3. Yeast
Yeast is one of the commonly used swelling agents in West Point. In the process of fermentation, yeast makes dough swell, and the addition of sugar can increase the activity of yeast. Yeast is dormant at low temperature, and the higher the temperature, the stronger the activity, but if the temperature is higher than 40C, the yeast cells will be destroyed and die.
The most commonly used dry yeast in West Point is active dry yeast.
Yeast. beige powder, fresh yeast dried into dormant dry yeast. Before the dry yeast is added to the dough, it should be hydrated with warm water at 465,438+0-43 degrees Celsius, dissolved with 4-5 times the amount of yeast, and allowed to stand for 5-65,438+00 minutes, so as to restore the vitality of the yeast to its original fresh state, and maintain the same fermentation time as the fresh yeast without affecting the quality. Seal it after opening and put it in the refrigerator.
What ingredients do you need for baking? 5. colloid.
gel
Gelatin is also called gelatin or fish glue. It is gum extracted from animal bones (mostly bovine bones or fish bones). & gt
Question 5: What are the baking techniques? Baking is a popular name now. When I was studying, it was called West Point Military Academy.
It mainly includes the following contents
Bread, cake, crisp, mixed crisp, puffs, frozen food, chocolate products and other seven categories. As for what is taught in this school, you'd better go to this school to ask, and see the strength and hardware level of teachers.
Crisp: refers to crisp with distinct layers, such as Napoleon Crisp and the crisp bottom of Portuguese egg tart.
Mixed crisp: refers to crisp without layers, such as biscuits. Frozen food: including jelly, mousse, pudding and other snacks that need refrigeration technology.
Question 6: What are the necessary baking tools 1? Electric egg beater:
2. Measuring cup measuring spoon:
4. Beat the egg basin:
5. Egg separator:
6. Silicone brush
7. Silicone scraper:
8. Step scraper
9. Flour sieve:
10.6 or 8 inch round cake mold with detachable bottom:
1 1. Special oil paper and oilcloth for baking:
Question 7: What's in the baking area? You can have whatever you want. Oh, very rich.
Question 8: What kinds of western-style baking are there? 1. Dim sum is a kind of pastry which is made of butter or white oil, soft candy, eggs and rich flour as the main raw materials, supplemented by some other accessories (such as spices, cocoa, etc.), with small shape, diverse styles and crisp and sweet taste. ). such as wax ears, sand biscuits, dumei crisp, flower squeezing and so on.
1. Butter and jam snacks
Raw material formula: Fuqiang powder 5.2kg butter 2.5kg sugar 2.5kg eggs 2.3kg water1.3kg vanilla water and a little jam.
The technological process is beating → kneading → extrusion → baking.
How to make it (1) Beat: put sugar and oil into a blender and beat them evenly, then put the eggs into the foam in turn, and add 1.3 kg of water.
(2) Mixing dough: put the dough on the chopping board, spread it out into a basin shape, and pour the beaten materials into the dough and stir it evenly.
(3) Extrusion: put a flower nozzle in a cloth bag and squeeze the plum blossom. Jam is small. Squeeze the jam in the middle of the top.
(4) Baking: baking at the furnace temperature of about 240℃.
Quality standards and specifications: according to the block shape requirements of various varieties, the size is neat and consistent, the pattern is clear, the material is not scattered, the bottom is not concave, and the flowers are not touched.
Color: According to the variety requirements, the bottom of the extruded flower should be wheat yellow, the surface should be yellowish, the bottom of the butter snack should be yellowish, and the surface should be milky white. The fire color is the same, and the bottom is not burnt.
Taste: pure, crisp and not rich.
Structure: The initial honeycomb is uniform and free of oil holes.
Hygiene: There is no sludge, impurities and paste residue at the bottom.
2. The two round blocks of the black and white face are blocked, and half of them are covered with chocolate candy or cocoa candy. Unfortunately, the shape is exquisite and the appearance is beautiful and generous.
Raw material formula sugar 0.5 kg butter 0.5 kg egg 0.5 kg rich powder 0.75 kg chocolate sugar 0.2 kg jam 0.3 kg.
The technological process is beating → extrusion → baking → stuffing → dipping sugar.
Production method (1) Beating: First, pour sugar and oil into the machine and stir, then add eggs one after another, then add noodles and stir evenly.
(2) Baking: baking at a furnace temperature of about 250℃.
(3) Filling: Spread a layer of jam on the bottom of one piece of the cooled finished product, and then stick the other piece together.
(4) Dip in sugar: After the chocolate candy melts, dip half of the bonded finished product in chocolate candy.
Quality standards and specifications: block shape is neat and the size is consistent.
Color: Half of the sugar on the surface is bright and the other half is light cocoa.
Taste: pure, crisp and not rich.
2. Cake is a large-sized product of West Point. It has the characteristics of soft tissue, sweet taste and beautiful decoration. Its ingredients are rich in eggs and butter, so it is nutritious.
Cakes are divided into soft cakes and hard cakes.
Soft cakes are characterized by no oil, such as green cakes and flower cakes.
Hard cakes are characterized by cake ingredients containing oil and some other auxiliary materials, such as fruit cakes and sun cakes.
1 .green cake raw material formula 2 kg egg sugar 1 kg rich powder 1 kg essence.
The technological process is beating → forming → baking.
Production method (1) Beating: First, put the eggs and sugar in a blender, stir with a machine to make bubbles, and then add the flour and stir evenly.
(2) Forming: put them into the oiled iron mold one by one.
(3) Baking: baking at the furnace temperature of 220℃.
Precautions (1) Pay attention to hygiene, and there should be no grease impurities in the pot, so as not to make the product inconspicuous.
(2) Eggs and sugar should be beaten at the right time. Short time will affect the specifications and quality, and too long time is easy to vent.
(3) The flour used should be sieved to prevent pimples.
(4) When kneading dough by hand, stir it from bottom to top and mix it evenly. Don't stir at will, and don't take too long.
Quality standards and specifications: the edges and corners are clear and tidy, and there are small flowers on the surface (four pieces of 500g).
Color: light yellow, neither raw nor paste, consistent fire color.
Taste: pure egg fragrance, no other peculiar smell.
Tissue: The honeycomb is even, without sugar and pimples.
Hygiene: the bottom should be clean, free of sludge and egg paste residue, and free of impurities inside.
2. Flower cake samples are beautiful and generous, including round and square. The product weight ranges from several kilograms to 250 grams and 50 grams.
The raw material formula is blank: 20 kg of sugar, 40 kg of eggs and 20 kg of rich powder.
Stir oil: butter 22kg sugar 22kg water 1 1kg.
Accessories: jam 1 kg cocoa powder 50g brandy ...
Question 9: What are the famous brands of baking in China? What are the famous baking brands in China? How can I put it? My personal opinion is different. I would like to share my views, hoping to help you. Now this industry is good, and consumers are increasing year by year. However, the current market situation of China baking industry is that there are many brands but scattered. At present, the top baking companies have the highest annual sales income of only about 300 million, and the highest market share is no more than 3%. It can be said that there is not a truly national famous brand in the whole baking industry at present, and there are many domestic chain baking brands, all of which have just emerged in recent years. Cake and bread baking brands are different from other mature industries and industries. Searching for a large piece on the Internet has different forms and talks about everything, and the input cost is also very different. Most of the company's publicity may be unrealistic. What we need to do is to know more and investigate more, and not to confuse the surface.
Question 10: What tools do beginners need for baking? Oven, electronic kitchen scale, measuring spoon
8-inch or 6-inch detachable bottom cake mold, rubber scraper
Electric egg beater, the manual eggbeater.
Flour sieve, tin foil or oil paper
Rolling pin, chopping board, scraper
Stainless steel basin (at least 2)
. . . . . .
If you want to make cookies and cupcakes, you can also buy some cookie molds and cupcakes ~